On a typical sunny afternoon in late April, you could find my friends on the patio at Parson’s. Sipping on a frozen negroni slushie or beerdita is the best feeling on the first 70 degree Sunday in Chicago. If you’ve never had a beerdita, it’s a cocktail that mixes a light beer (usually Tecate) and verdita. Verdita is a refreshing and spicy mix of pineapple juice, cilantro, mint and jalapeno. I was missing this traditional Parson’s patio hang this year. I’ll admit I even miss the crowded 2-3 hour wait. To ease our quarantine depression, we decided to make our own Verdita for our back patio.
Because of all the flavors within the verdita, I wanted to experiment with turning it into a margarita. The result was perfect for a sunny spring day. Bright, refreshing, spicy with notes of citrus from the lime and Cointreau. The best part of this verdita recipe is that you will have extra. I mixed mine with a Tecate later in the day and it was just as delicious.
To make the verdita is so simple. Just add the pineapple, cilantro, mint and jalapeno and blend. Mix with a little tequila, Cointreau and lime and you’ve got yourself a nice little patio margarita.
Verdita Margarita
Ingredients
Verdita
- 30 oz pineapple juice
- 1 bunch cilantro
- 1 bunch mint
- 2 jalapenos, seeded
Verdita Margarita
- 1 cup tequilla
- ½ cup Cointreau, or triple sec
- juice from 1 lime
- 2 cups verdita (from above)
- jalapeno slices, for garnish
- mint and cilantro, for garnish
- salt, to rim (optional)
Instructions
To make the Verdita
- Place all ingredients in a blender. Blend until completely smooth, around 1 minute.
To make the Verdita Margarita
- To a large pitcher, add the tequilla, Cointreau, lime juice, and verdita. Stir well. Pour into 4 individual salt rimmed glasses over ice. Garnish with jalapeno, cilantro sprigs and mint.
Looking for more margarita ideas? You can check out my mint margarita here!